Broccoli Kale Salad with Lemon Poppy Seed Dressing

Looking for a fresh, satisfying salad? This Broccoli Kale Salad with Lemon Poppy Seed Dressing combines hearty kale, crisp broccoli, sweet apple, and dried cherries tossed in a bright, slightly sweet lemon poppy seed dressing. It’s nutritious, easy to prepare, and ideal for meal prep.

I’m a big fan of kale for its sturdy texture and slightly bitter, leafy flavor. It pairs well with citrus and sweet elements, which balance the bitterness and add bright contrast. This recipe blends elements of classic broccoli slaw and kale slaw to create a crunchy, flavorful salad that keeps well in the fridge for a few days — making it perfect for batch cooking and lunches on the go.

Why you’ll love this recipe:

• An addictive mix of textures and sweet-savory flavors.
• Packed with nutrient-dense ingredients for a healthy side or main.
• Sturdy kale and raw broccoli stay crisp, so the salad holds up well for make-ahead meals.
• Suitable for many diets: naturally gluten-free, dairy-free, and easily vegan or paleo-friendly.

Recipe ingredients

This Broccoli Kale Salad features simple, wholesome ingredients that are available year-round. Quantities are included below so you can prepare the recipe easily.

For the salad

• 4 cups curly kale, torn or chopped*
• 8 ounces broccoli florets (pre-cut florets or broccoli slaw both work)
• 1 medium apple, cored and chopped
• 1/3 cup thinly sliced red onion (or substitute green onions or shallot if preferred)
• 1/2 cup dried cherries (or dried cranberries)

For the lemon poppy seed dressing

• 6 tablespoons olive oil
• 1 small shallot, finely grated or chopped (optional)
• 3 tablespoons fresh lemon juice
• 1 1/2 tablespoons maple syrup
• 1 teaspoon Dijon mustard
• 1 teaspoon poppy seeds
• Salt and pepper, to taste

Ingredient notes

• Kale: Curly kale works great, but dinosaur (lacinato) or baby kale are fine substitutions. Avoid pre-chopped kale that contains tough inner stems; tear leaves away from the stems for the best texture.
• Broccoli: Fresh pre-cut florets save prep time. Broccoli slaw is a convenient alternative if you prefer finer pieces.
• Onion & shallot: Red onion gives a sharper bite; green onions or a smaller amount of shallot are milder options. The shallot also adds savory depth to the dressing if you include it.

How to make kale and broccoli salad

This salad is simple to make and the dressing can be prepared ahead of time. The instructions below guide you through dressing and assembly.

Prepare the lemon poppy seed dressing

1. Combine the olive oil, finely grated shallot (if using), fresh lemon juice, Dijon mustard, maple syrup, poppy seeds, salt, and pepper in a small jar or container.
2. Secure the lid and shake vigorously until the ingredients are well emulsified. Taste and adjust seasoning as needed.

Assemble the salad

1. Tear the kale into bite-sized pieces and place in a large bowl. To soften the leaves, massage the kale with about 1 tablespoon of olive oil for a minute or two until it becomes slightly tender.
2. Add the broccoli florets, chopped apple, thinly sliced red onion, and dried cherries to the bowl of kale.
3. Pour the desired amount of dressing over the salad and toss thoroughly to coat. Serve immediately or refrigerate for meal prep.

FAQs

What does kale taste like?

Kale has a bold, somewhat bitter flavor and a firm texture. In this salad the bitterness is balanced by citrus, apple sweetness, and the maple-sweet lemon poppy seed dressing.

Which kale is best for salads?

Choose based on texture and preference: curly kale offers the most robust texture and flavor, dinosaur (lacinato) kale is slightly firmer with a different leaf shape, and baby kale is tender and milder.

Does massaging kale make it less bitter?

Massaging softens the leaves and makes them more tender and digestible, but it doesn’t remove all bitterness. It improves mouthfeel and helps the dressing cling to the leaves.

Should I eat the stems of kale?

Kale stems are fibrous and tough. Remove the inner stems and discard or save them for cooking in other dishes where long cooking will tenderize them.

Recipe notes

• Pro tip: Buy whole bunches of kale and tear the leaves from the stems to avoid tough bits; pre-chopped kale often contains the fibrous stems.
• If curly or dinosaur kale is too hearty, substitute baby kale or your favorite lettuce. Note that tender greens will wilt faster than hearty kale.
• This salad holds up well for make-ahead meals and is excellent for meal prep.
• The lemon poppy seed dressing will keep in an airtight container in the refrigerator for up to 3 weeks. If the oil solidifies, let the dressing sit at room temperature for about 10 minutes, then shake before serving.
• Swap dried cherries for dried cranberries if you prefer, and add sunflower seeds, pepitas, or sliced almonds for extra crunch.

Serve this salad with

• Grilled BBQ chicken
• Lemon Dijon salmon
• Oven-baked pork chops

More salad ideas you’ll enjoy

• Broccoli salad with bacon
• Horiatiki (Greek village salad)
• Strawberry salad
• Summer kale salad with blueberries, cherries, and goat cheese

Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see your version!

Nutrition (per serving, approximate)

Calories: 173 kcal; Carbohydrates: 18 g; Protein: 3 g; Fat: 11 g; Saturated Fat: 2 g; Sodium: 32 mg; Potassium: 313 mg; Fiber: 2 g; Sugar: 10 g; Vitamin A: 3804 IU; Vitamin C: 69 mg; Calcium: 83 mg; Iron: 1 mg.

Nutrition is estimated and intended as a guideline only.